Yield: 6 Servings
Measure | Ingredient |
---|---|
1 medium | Onion; finely chopped |
¼ cup | Butter or margarine |
2 tablespoons | All-purpose flour |
¾ teaspoon | Salt |
1 dash | Pepper |
⅓ teaspoon | Ground nutmeg |
1 can | (14-oz) chicken stock |
1 cup | Milk |
1½ cup | Cooked squash |
2 teaspoons | Worcestershire sauce |
1 \N | Egg yolk; slightly beaten |
½ cup | Light or heavy cream |
Saut the onion in butter until soft, about 5 minutes. Add the flour, salt, pepper, and nutmeg and stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring, until thickened. Add the squash and Worcestershire, reduce heat to low, and cook, stirring often, until heated through. Blend together the egg yolk and cream; stir in some of the hot soup, then stir the egg mixture back into the hot soup. Cook until soup is heated through and the egg has thickened. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .